This recipe is a family favorite, given to my mom by my grandma over 10 years ago, and made for many an event, church dinner, and birthday ever since. Despite how many times we’ve made it, we still love it, and the cookies rarely last longer than a day or two in our kitchen.
They’re easily my favorite cookie and certainly in the running for my favorite dessert, pairing well with ice cream, milk, and coffee, while also standing strong on their own. So let’s get to making them!
This recipe makes a 9×13 pan of cookies, takes 10 minutes to prep, and 20 to bake. It serves anywhere from 1 person (there’s no one stopping you!) to 30, depending how large you decide to cut them. They are gooey and soft when fresh from the oven, and gradually harden the longer they sit out.
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 cup butter, softened
- 1 tsp. vanilla extract
- 2 eggs
- 1 tsp. salt
- 1 tsp. baking soda
- 2 1/2 cups flour*
- 1 12 oz. bag of chocolate chips, any flavor (I prefer semi-sweet!)
- 1/2 cup chopped nuts (optional)
- 1/2 dried fruit (optional)
- Preheat oven to 375°. In a large bowl, whip together brown sugar, white sugar, and softened butter until creamy. Add the eggs and vanilla and blend.
- Add in the salt and baking soda, mixing them in thoroughly into the batter before folding in the flour, adding it one cup at a time until incorporated.
- Toss in the chocolate chips and any other desired fix-ins and fold them in until mixed to your preference.
- Pour the batter into a greased 9×13 pan, then bake at 375° for 18-20 minutes for soft cookies, or 22-25 for hard ones. Remove from the oven and serve to your liking.
* For a gluten free alternative, try 2 1/2 cups of almond flour and 3 eggs rather than 2.
I do hope you enjoy these tasty treats as much as I do!
Deb Schwab
I made these for fellowship today and then felt not well enough to go, guess I better get busy eating them myself!